Remove the lid and plastic portion contol top of your dressing bottle.
Pour 1/2-3/4 cup of dressing into a pyrex bowl with spout and set aside.
Using a funnel, add the entire seasoning pkt. to your ranch bottle.
Put the lid on and shake to completely mix together.
Tap bottom of bottle on counter to free up extra space at the top.
Add what you can of the remaining dressing to the bottle. (it won't all fit).
Chill.
To make the potato salad, cook the potatoes in boiling,
In large skillet brown ground beef.
Drain and return to skillet.
Stir in onion and continue to cook 5 minutes.
Add seasonings, red beans, salad dressing and water.
(Note: Fill salad dressing bottle half way and shake well before adding to ground beef mixture.).
Stir to mix and allow to simmer over medium low heat 15 minutes.
Place Dorito's Chips on plate- crush slightly if desired.
Spoon meat& bean mixture over top and garnish with lettuce, tomatoes& cheese.
Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
Put into a container with lid or salad dressing bottle.
In Large salad bowl add baby grens, grapes and shrimp.
Toss with salad dressing and add walnuts.
Enjoy.
n a bowl; toss until salad is well mixed.
Pour
Grill or saute chicken until cooked. Cut into thin strips.
Rinse lettuce in cold water and tear into 2-inch piece. Place into a salad spinner or gently pat dry.
In a large salad bowl, toss together lettuce, cheese, croutons, and about 1/2 cup of dressing.
Divide salad onto 4 plates and top with equal portions of the warm chicken and remaining salad dressing. Season with salt and pepper, if desired.
Prepare salad. Mix in taco chips and toss salad with salad dressing. Top with shredded cheese.
While still warm, cut potatoes in 1-inch cubes.
Gently toss together potatoes, onions and salad dressing. Dust with paprika and pepper. Garnish with fresh chives. Serve warm or at room temperature.
Serves 4 to 6.
Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
Prepare salad dressing mix with wesson oil, vinegar, and water as directed on envelope.
Set aside.
Cook pasta as directed on package; drain.
Rinse with cold water and drain.
Run cold tap water over vegetables in a strainer to thaw completely; drain. Combine pasta, vegetables, chicken and cheese in a large bowl. Toss with salad dressing.
Chill.
Serve on a bed of lettuce, if desired.
Makes 8 cups or 8 servings.
Cook tortellini al dente.
Drain.
Let cool for a short time (15 minutes).
Then add Good Seasons dressing (already prepared in salad dressing bottle).
Then mix in remaining ingredients.
Serve well chilled.
In a medium mixing bowl toss together shredded cabbage with carrot and tuna.
In a small mixing bowl stir together mayonnaise or salad dressing and ranch or cucumber salad dressing.
Toss salad dressing mixture with tuna mixture.
Spread tuna mixture evenly on the four halves of the hoagie buns.
Place on the unheated rack of a broiler pan.
Broil 4 to 5 inches from the heat for 2 to 3 minutes or until heated through.
Top with cheese.
Broil 30 to 60 seconds more or until cheese melts.
Prepare the cornbread according to directions on package; cool and crumble.
Set aside.
Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
Cover and chill at least 2 hours. Enjoy!
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
ack and shallow roasting pan with nonstick spray or grease lightly
Place the potatoes into a pot and fill with enough water to cover. Bring to a boil, then reduce the heat to medium and simmer until tender, about 10 minutes. Drain and cool.
In a large bowl, stir together the salad dressing, pickles, eggs, hot dogs and salad dressing. Season with onion, salt, pepper and garlic powder. Stir in the cooled potatoes until coated. Cover and chill until serving.
Mix turkey, salad dressing, tomatoes with green chile peppers, jalapeno peppers,
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Prepare salad dressing mix with vinegar, water and oil as directed on envelope.
Mix greens, oranges, onion and pecans in large salad bowl.
Add dressing; toss well.